HOGMANAY might be two days away, but that doesn’t mean it’s too early to start thinking about Chinese New Year in February. So here’s a selection from Chop Chop, which has restaurants in Morrison Street and Leith.

Pork and coriander jiao zi (boiled dumplings)

For 25 dumplings

Ingredients

For the dough case:

170g plain strong white flour for case and 10g for dusting

70ml water to bind

For the filling:

80g medium size pork mince (lean mince) from the shoulder

Bunch coriander

40g spring onion

Head of ginger

Soy sauce

12ml malt vinegar max

Tsp sesame oil

For the dumpling dip

8 tbsp light soy sauce

4 tbsp malt vinegar

1 tsp chilli oil

2 tsp crushed garlic

Method

• Put 2 litres of water in a saucepan and bring to the boil whilst preparing the dumplings.

• Make the dough and divide into pieces of about 9g each. Using a small rolling pin, roll and flatten each piece into a circle of approx 10cm radius to form a dough case.

• Mix the filling ingredients together and scoop one teaspoon of the filling onto the dough case. Fold the case over into a semi-circle and squeeze the open edges together to close, crimping to create a crescent moon-shaped dumpling. Repeat until you have several dumplings.

• Place the dumplings into the boiling water and stir gently on a rolling boil. When the dumplings start to float, continue to stir gently for five minutes. Drain and serve.

Traditional chinese dumpling dip (per portion)

Mix 2 tablespoons of light soya sauce with 1 tablespoon of malt vinegar. Add half a teaspoon of fresh crushed garlic and a quarter of a teaspoon of chilli oil.

Aubergines with garlic

Ingredients

1 aubergine

15g fresh ginger

Cup coriander

2 tablespoons of light soya sauce

2 spring onions

3 cloves garlic

Method

Peel the aubergine and cut into long strips. Cut the ginger into long, thin slices and chop the coriander coarsely. Chop the garlic into small cubes and cut the spring onions into long strips.